Left Arrow
Right Arrow
MUIH
MUIH
Home / Health Resources / Integrating Health: A Wellness Blog

.

Integrating Health: A Wellness Blog

Tue. May 14, 2013
Beet Kvass is a fermented drink that serves as a refreshing blood cleanser and liver tonic for the spring season. This recipe is from Monica Corrado, M.A., CNC, a faculty member of MUIH's Master of Science in Nutrition and Integrative Health program, and a chef and holistic nutrition educator who teaches "REAL Food" cooking classes throughout the United States. Read more
Tue. May 14, 2013
Whether in your garden, CSA, or at the local market, beets have been everywhere this season. If you're lucky enough to find watermelon or golden beets, they are a lovely addition to this recipe. This soup contains a medley of red, golden, and watermelon beets. Roasting the beets brings out their sweetness and turns the soup a lovely magenta-purple color. Homemade oxtail stock was used in this recipe, making it both a blood-cleansing and gut-healing soup, however vegetable stock can be substituted for the beef stock. This soup can be enjoyed at room temperature or chilled - perfect for hot summer days. For additional creaminess, add a dollop of yogurt or sour cream. Read more
Tags:
Tue. May 14, 2013
Tea is one of the world’s oldest and healthiest drinks, with so many potential health benefits, researchers have yet to study them all. Tea is second only to water as the most widely consumed beverage on the planet. On any given day in the United States, about half the population is drinking tea, with about 3 billion gallons sipped in 2010. Read more
Tags:
Tue. May 14, 2013
Black mulberries are dense and delicious and in season right now. From the fig family, mulberries looks more like blackberries—with a narrower, tubular shape. Mulberries are known to nourish the blood, calm the spirit, and relieve constipation in the elderly. Be mindful that they will stain everything, including lips, fingers, and clothing! This recipe is from chef Eleonora Gafton, with MUIH’s Master of Science in Nutrition and Integrative Health program. Read more
Tags:
Tue. May 14, 2013
This article was written by Holly Yurukov, who is a clinical-level herbal student practicing in MUIH’s Natural Care Center and can be reached at squashblssm@yahoo.com. Read more
Tags:
Tue. May 14, 2013
Basil is the main ingredient in this versatile summer dish. A native of India, basil comes in more than 50 varieties. Its pungent, warming, and restorative qualities are especially helpful for alleviating stomach-related complaints. This recipe was provided by Eleonora Gafton, chef and clinical herbalist intern at MUIH. Read more
Tags:
Tue. May 14, 2013
Combining the early spring bitters of broccoli rabe (rapini) and the anti-inflammatory effects of turmeric, this warm and nourishing soup is ideal for those cool transition nights between winter and spring. The adzuki beans at the heart of this soup tonify the kidney, have diuretic properties, and assimilate easier than most other beans. Read more
Tags:
Tue. May 14, 2013
An elegant and oven-free holiday dessert, this versatile recipe can be made as a chocolate almond pie, as well. The recipe was provided by Dana Filatova, a nutrition graduate student at MUIH, who will be an intern in the nutrition clinic of our Natural Care Center beginning in February 2013. Read more
Tue. May 14, 2013
An acorn squash was used for this recipe, but you can use any type of winter squash. Squash is high in vitamin A, complex carbohydrates, and an array of minerals, including potassium and magnesium. Winter squashes are sweet and warming, and influence the spleen, stomach, liver, and large intestines. In addition, winter squashes are excellent Qi tonics. The recipe was provided by Victoria Yunez Behm, nutrition graduate student at MUIH who will be an intern in the nutrition clinic of our Natural Care Center beginning in February 2013. Read more
Tags:
Tue. May 14, 2013
This winter salad will satisfy your need for something fresh and light, while keeping the body warm. Using collard greens as the basis for this salad gives us just enough heartiness to ward off the cold days of winter. This recipe is from chef, author, and TV host Christina Pirello, who is also on the faculty of MUIH’s Nutrition and Integrative Health program. Read more
Tags:

Pages